Description
Delicate twists made with ricotta and almonds, offering a light, tender crumb and a delightful flavor ideal for any occasion.
Ingredients
Scale
- 1 cup whole-milk ricotta, drained if very wet
- 1/2 cup cold unsalted butter, cut into cubes
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Sliced almonds for topping
- Beaten egg or milk for brushing
- Additional sugar for sprinkling
Instructions
- Combine ricotta, cold butter, sugar, egg, almond extract, flour, baking powder, and salt in a bowl.
- Work the butter into the dry ingredients until pea-sized.
- Stir in the ricotta and egg until a soft, slightly tacky dough forms.
- Chill the dough for 20-30 minutes.
- Roll into logs about 1/2 inch thick and cut into 3-4 inch strips.
- Twist each strip twice and place on a parchment-lined baking sheet.
- Brush with beaten egg or milk, sprinkle with sliced almonds and sugar.
- Bake at 375°F (190°C) for 12-15 minutes until edges are faintly golden.
Notes
Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze. Use toasted sliced almonds to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 twist
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg